This cheesecake is fantastic! It has a lightness that other "real" cheesecakes lack. The taste is delicate--use a good vanilla extract because the flavor comes through. To the folks whose cheesecake didn't set--follow the recipe exactly. Make sure your ingredients are the right temperature and that the water bath is filled with boiling water. Using cold water means extra cooking time and less heat to the bottom of the cake. (That's how you get a very brown top and a pudding bottom.)

This is the recipe you want for dense, moist, spice cake. I used it to make two small bundt cakes, placed the flat ends together to make a pumpkin, and iced it with an orange buttercream frosting. The cake took the stacking and heavy frosting without collapsing or shedding a bunch of crumbs. The pumpkin was real cute, too!

This is a perfect sandwich bread. The ricotta makes the slices moist, soft, and slightly dense. I increased the recipe by half to make a full-sized loaf in my bread machine--no changes were necessary for baking. A keeper!

An excellent recipe. The cookies are crisp and light, even when the dough is rolled out several times. Use real butter and vanilla so these simple cookies keep their rich flavor. I mixed the icing in a food processor so the powdered sugar was contained. Very easy and good.

This is my kind of recipe--2 ingredients and instructions to slam it on a counter! I chopped round candies in a food processor and used a double boiler to melt the white chocolate. The mix looked like cottage cheese! Everyone loved the brittle.

This is a delicious meatloaf. My kid (who only likes one ingredient, no lumps, no wierd stuff dishes) asked for seconds! My husband (who generally hates meatloaf) had thirds! The jellyroll technique takes a little practice, but is fun to do and not a big deal if imperfect. I have made three at a time and frozen the extra cooked loaves with excellent results.